Cooking Books -> Cheese
New American Cheese. The
Stewart, Tabori & Chang
Published: May 2000
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Laura Werlin's The New American Cheese isn't just a beautiful and informative book, it's an important resource that, by profiling more than 50 cheese makers in all parts of the U.S., formally welcomes a whole new era of artisanal cheese
production in America. More varieties of high-quality, locally made cheeses are available to more people in more parts of the country than at any other time in U.S. history--and, fortunately, the situation is only going to get better. Werlin divides her
book into two parts, the basics and the specifics. "All About Cheese" takes the reader through the evolution of cheese making in America: how cheese is made; the health factors; how to taste, buy, and store cheese; how to serve cheese alone and with
wine; and how to cook with cheese. Then she gets specific. "Recipes and Profiles" glides between a deep appreciation of the people producing these new cheeses, the cheeses themselves, and the ways these cheeses can be best appreciated as starters and
appetizers, in pizzas, pastas, and risottos, and as part of main courses, side dishes, and dessert. The recipe section entitled "Cheese Classics" offers, of course, an irresistible Three Cheese Macaroni and Cheese. There are 80 recipes total, with such
standouts as Peppered Goat Cheese Crackers, Polenta with Teleme, Asiago, and Truffle Oil, Cheese Enchiladas with Lime-Tomatillo Sauce, Herbed Sugar Snap Peas with Goat Cheese, and Ricotta-Brioche Bread Pudding. Best of all, Werlin's sprightly, informed
prose is underscored by Martin Jacobs's equally delightful photos. --Schuyler Ingle
From the Author
When people learned I was writing a book about American cheese, many of them were incredulous. What is there to write about American cheese?
they smirked. My answer was simple: lots. Think American wines. In the 1970s, the world laughed at the idea of respectable wine coming from anywhere except Europe. California and other states, however, got the last laugh, and the rest, as we know, is
Now, American cheesemakers are hot on the trail of the finest European cheeses. The difference,... read more
Everybody loves cheese. Dripping from the tip of a hot slice of pizza, bubbling across a rich broth,
or freshly grated over a bowl of creamy pasta, cheese flavors all of our favorite foods. American cheese no longer just means "manufactured"; at supermarkets and gourmet shops around the country, hand-crafted domestic cheeses have taken the place of
factory-processed and imported brands.
Cheese is the next great culinary revolution in this country. Ten years ago, only a handful of specialty cheesemakers could be found in America. Today there are more than 200. Connoisseurs are following the
growth of the specialty American chees business with the same fervor they've applied to fine wines. The New American Cheese celebrates the cheesemaking renaissance, fueled by this explosion of interest.
The New American Cheese takes an in-depth
look at the art and craft of cheesemaking, and includes a history of cheese in this country. Author Laura Werlin profiles more than 50 of America's top cheesemakers and offers 80 inventive recipes showcasing the new cheeses available today. Nutritional
facts; information on how to buy, store, and taste cheese; a directory of sources; and an extensive glossary make The New American Cheese an indispensible guide for amateur cheese lovers and experienced epicures alike.
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